So my hubby requested stuffed bell peppers for dinner today. I never made them before so I went to Natashaskitchen.com (my favorite blog) and I found a perfect recipe. Oh boy they sure tasted amazingly delicious!!!
10-12 medium bell peppers (any color)
2 lbs ground beef
2½ cups cooked white rice
2 whole eggs, minus the shell
1 tsp salt
3 medium carrots, peeled and grated
1 medium yellow onion, peeled and finely chopped
2 cups fresh chopped tomatoes (1 large tomato or 2 small)
2 large garlic cloves, peeled and pressed
Handful of fresh parsley, finely chopped
1 tsp dried oregano
1 tsp salt
½ tsp pepper
4 tbsp olive oil
1 tsp salt plus 2 tbsp vinegar for boiling water
Ingredients for the Sauce:
2 medium carrots, grated
1 tbsp mrs dash, or your favorite seasoning
½ tsp salt
½ tsp sugar
1 heaping tbsp sour cream
2 cups freshly chopped tomatoes or 1 cup marinara
2 cups reserved water from bell peppers
- Cut the tops off each pepper and remove the seeds from the inside with your hands.
- Fill a large soup pot ⅔ with water and bring to a boil. Add 2 tbsp vinegar and 1 tsp salt.
- Place all of the peppers in the pot. Add more water if needed to cover the peppers. Cover and cook 3 minutes, then turn off the stove and let the peppers sit while you prep the rest of the ingredients (about 30-40 minutes). Reserve 2 cups of water from the pot.
The Meat Mix:
In a large skillet, heat 4 tbsp oil over medium/high heat.
Add 3 grated carrots, 1 chopped onion, 2 cups chopped tomato and season with 1 tsp dried oregano, 1 tsp salt, and ½ tsp pepper. Saute until soft. Press 2 cloves of garlic into the skillet and saute another 1-2 minutes. Remove from heat.
In a large bowl mix: 2 lbs ground beef, 2½ cups cooked white rice, 2 whole eggs and 1 tsp salt. Mix in the sauteed carrot mix until well combined.
Loosely stuff the peppers with the beef mix. Fill them but don’t pack the mixture in. Arrange them in a dutch oven or a large soup pot with tight fitting lid.
In a large skillet, saute 2 grated carrots, 2 cups freshly chopped tomatoes. Stir in 1 tbsp Mrs. Dash, ½ tsp salt, ½ tsp sugar and a tbsp. of sour cream. Add 2 cups water and stir to blend.
Pour the sauce over the stuffed peppers and cover peppers with lids.
Using a dutch oven, bake at 450°F for 20-25 minutes, then reduce heat to 350 degrees F and bake 1 hour.
Serve with a sour cream.
Huge Thanks goes to natashaskitchen.com for this wonderful recipe!!!